GINGERBREAD COOKIE BARK

GINGERBREAD COOKIE BARK 2 cups milk chocolate chips 1 cup white chocolate chips 2 tbsp shortening- divided 5-6 gingerbread cookies Line an 9x13 baking tray with parchment paper. In a medium glass bowl, combine the milk chocolate chips & 1-1/2 tbsp of the shortening. Microwave on 50% heat in 30 second intervals until fully melted & combined- be sure to stir well in-between each interval. Transfer melted mixture into prepared pan & spread into a thin even layer. Repeat process with white chocolate chips & remaining shortening & add on top of the milk chocolate layer. Crumble & sprinkle on your gingerbread cookies & press in slightly. Refrigerate for 2 hours to set - poke with a knife to break into pieces